Description
Macaroni and cheese is a classic comfort food, but this healthier version is a dinner you can feel good about eating again and again! Made with skim milk, whole-wheat pasta, and broccoli, this is a healthy twist on your favorite cheesy meal!
Ingredients
Units
Scale
- 1lb whole wheat macaroni (or your favorite macaroni)
- 1 large head of broccoli, chopped into 1” pieces
- 1 tablespoon butter
- 2 1/2 cups of skim milk (or milk of choice)
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon black pepper
- 3/4 cup extra sharp cheddar cheese (divided)
- 1 cup shredded smoked Gouda (or more extra sharp cheddar)
- 1/3 cup panko crumbs
Instructions
- Preheat the oven to 450 degrees.
- Bring a large pot of water to a boil.
- Add in the pasta and cook according to the package directions.
When you have about 3 minutes left of the pasta cooking, add in the broccoli. Boil them together until both are tender, then drain. - In a separate saucepan over medium heat, melt the butter.
- Whisk in the flour and cook for about 1–2 minutes, stirring constantly.
- Slowly whisk in the milk a little at a time until smooth. Continue cooking, whisking frequently, until the sauce thickens, about 3–5 minutes.
- Reduce heat to low and stir in the salt, garlic powder, Dijon mustard, and pepper.
- Add in ½ cup of the cheddar and all of the Gouda, stirring until melted and smooth.
- Combine the cheese sauce and the drained pasta and broccoli in a 9×13 baking dish and stir well.
- Sprinkle the top with the remaining ¼ cup cheddar and the panko crumbs.
- Bake for 15 minutes, or until bubbly and the top begins to brown.
- Let sit for 5 minutes before serving so the sauce thickens up and gets extra creamy.